BETTER BLUEBERRY MUFFINS

Better Blueberry Muffins image

Provided by ratherbeswimmin

Time 1h5m

Yield 12 muffins

Number Of Ingredients 15

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nonstick cooking spray
1 cup all-purpose flour
1 cup whole wheat pastry flour or 1 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/4 cup canola oil
2 large eggs
1 cup natural unsweetened applesauce
1/2 cup plain low-fat yogurt
1/4 cup nonfat milk
1 teaspoon vanilla extract
1 1/2 teaspoons finely grated lemon zest
1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries, unthawed

Steps:

Preheat oven to 400°; coat a 12-cup muffin pan with cooking spray.
In a bowl, whisk together the flours, baking powder, baking soda, and salt.
In a big bowl, beat together the sugar, oil, and eggs, until the mixture is light yellow and slightly frothy.
Whisk in the applesauce, yogurt, milk, vanilla, and lemon zest.
Stir the dry ingredients into the wet, mixing just enough to combine them; do not overmix.
Gently stir in the blueberries.
Pour the batter into the prepared muffin pan.
Tap the pan on the counter a few times to remove any air bubbles.
Bake until a pick comes out clean, about 20 minutes.
Let cool on a wire rack for 15 minutes; run a knife around them to loosen and unmold.
Enjoy warm or let cool completely before storing in an airtight container in the refrigerator for up to 3 days or wrap individually and freeze for up to 3 months.
Per muffin-200 calories, total fat 6 gm, carb 34 gm, fiber 3 gm.